Haiti Soup Joumou

Name: Haiti Soup Joumou
Ingredients: 500 g squash, diced (*); 3 large potatoes, diced; 3 large carrots, chopped into rounds (*); 350 g root veg, diced (turnip/swede); 2 medium onions, diced (*); 6 stalks celery, chopped small; 1 head savoy cabbage, shredded; 1 block ginger; 1 block garlic; thyme (few sprigs); bay leaves (couple); 1 scotch bonnet (whole); 3 cloves; seasoning (to taste for use around 1 tsp of the following: cayenne pepper, black pepper, smoked paprika, dried coriander, turmeric); 0.5 cup epis/green seasoning; 200 g dried soya chunks; 350 ml hot water; 1 L stock

Traditionally made beef and a special type of squash - turban, soup joumou literally translates to "pumpkin soup". But they're out of season so any squash will do

Ingredients

Directions

1
Add the epis and hot water to a heatproof dish alongside the soya chunks, and leave to rest with a cover.
2
Cover the squash with enough water to just cover the top level, boil until soft.
3
In a separate pot, sauté the onions for a couple minutes on medium heat, then add in the rest of the herbs and spices, and mix thoroughly.
4
Add the veg in, followed by the soya chunks then stock, and stir through.
5
Blend the squash with the water it's been cooking in, and add this to the pot.
6
Simmer for 30mins, adding in the cabbage at the last 5 minutes.
7
Serve with fresh parsley.

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